Figolli balls

Every Easter, figolli are everywhere, but let’s be honest, most people avoid making them at home because they seem like a lot of work. The rolling, the mixing, the mess… it can feel daunting before you even begin.

But I’ve found a completely foolproof way to make them and my figolli balls are ready in under an hour.

The biggest game changer? A standing mixer.

Instead of spending time and energy mixing everything by hand, the mixer does all the hard work for you. It brings the dough together perfectly, giving you that smooth, soft texture every single time without the stress. No guesswork, no overmixing, just a beautiful dough that’s ready to use.

Once your dough is done, shaping them into figolli balls is quick, fun, and honestly so satisfying. You still get all the traditional flavour, but in a much simpler, more manageable way.

Ingredients:

350g margarine

350g sugar

800g flour

1 tsp vanilla essence

1/2 lemon rind

4 egg yoks, 2 whole eggs

Filling:

4 egg whites (the ones previously seperated)

400g sugar

500g ground almonds

1/4 tsp almond essence

1/2 organe rind

1/2 organge juice

1/4 tsp mixed spice

Method:

Mix the margarine and sugar until smooth. Add the egg yolks, whole eggs, vanilla essence, lemon rind, and combine well. Gradually add the flour to form a soft dough. Chill slightly if needed, then roll out and cut into small ball portions.

For the filling, Mix the egg whites until slightly frothy, then mix in the sugar, ground almonds, almond essence, orange rind, orange juice, and mixed spice to form a paste.

Flatten each dough ball, add a small amount of filling in the centre, and seal into balls. Place on a baking tray lined with baking paper.

Bake in a preheated oven at 180°C for 27 minutes or until lightly golden.